Chef Hess will bring in his well-known features based on a “slow foods” style of regional cooking from his specialties at the CanoeHouse, Allen’s Table, and Merriman’s in Waimea.

A major feature of the restaurant will be the fresh-raised foods from local farmers, ranchers, and fisherman. There’s a story behind every ingredient, according to Chef Hess, who says that he personally knows the people who provide the food he cooks.

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The restaurant will serve breakfast and lunch daily, with a dinner menu in the works.

“We are very fortunate to have Chef Allen joins our ‘ohana,’” said Scott Head, Vice-President of Resort Operations.